SQF Ingredient Shelf life extensions

Hello! 

I am looking for guidance on shelf life extensions. We different alcohol beverages and are looking for guidance regarding shelf life extensions in the eyes of SQF. Currently when the shelf life (Best Before date) is reached we do an internal evaluation on the material looking at sensory and if the product has the potential to promote micro growth. If the product does not promote growth (Example: It is over 80% Alcohol) we base our internal extension on sensory testing. We detail this in a risk assessment of the product. Is this acceptable in the eyes of SQF or does the extension need to come from the supplier directly? Is micro always required when extending shelf life? again these are Best By's NOT expiration dates.

For BB you should be fine with what you are doing, particularly given the product you make

How did your original BB dates get determined?  Perhaps the simpler solution is to re-evaluate all of them to see if you can extend them altogether and remove the need for this

Hi my apologies. This is for shelf life extensions of our raw materials that are produced from other suppliers. Mostly flavorings that are 80-90% Alcohol already. We consult with the supplier and then based on there guidance, our internal risk assessment, and sensory evaluation we determine whether to extend of not.

Still sounds like a solid plan to me

Hi my apologies. This is for shelf life extensions of our raw materials that are produced from other suppliers. Mostly flavorings that are 80-90% Alcohol already. We consult with the supplier and then based on there guidance, our internal risk assessment, and sensory evaluation we determine whether to extend of not.

The typical (practical) requirement to justify a shelf life is to demonstrate compliance with specification at end of shelf life.

I anticipate a similar logic applies to extensions assuming there are no specific (eg Regulatory/Best Practice) over-riding factors..